Served with sunchoke, heirloom carrot, quince & pine puree.

Serves 4 as a main course

Preparation & Plating

2 Ovation lamb saddles – trimmed
Pre roasted heirloom carrots
Pine oil
Sunchoke puree & crisps
Quince & Campari puree
Lamb demi-glace sauce
Nasturtium leaves


  1. Separate each saddle into 2 cap on loins and trim any excess flap and score the fat cap.
  2. Season with a little salt & place fat side down in a heavy skillet and gently render out the fat, as you would for a duck breast. Continue to render until the fat cap is crisp.
  3. Season and seal the flesh side
  4. Transfer to a hot oven and cook for a further 3-5 minutes.
  5. Rest for at least 10 minutes before cutting.
  6. Plate and serve with sunchoke, roasted carrots, quince puree, sauce & herb garnish.

Sunchoke puree & crisps

500g sunchokes or Jerusalem artichokes – washed
100g cultured cream or sour cream
Salt & white pepper to taste


  1. Steam the sunchokes until soft, approximately 15-20 minutes.
  2. Carefully remove the skin from the sunchoke.
  3. For the puree: Blend all the flesh with the cultured cream until very smooth. Season with salt and pepper. Retain for plating.
  4. For the crisps: Spread the sunchoke skins onto some baking paper and dehydrate overnight in a dehydrator.
  5. Place into hot oil to crisp and puff, lightly salt to serve.

Pine oil

50g fresh pine needles
50g flat leaf parsley
200ml grapeseed oil


  1. Blanch pine needles for 2 minutes and refresh, dry well.
  2. Blend in Thermo mix until the oil reaches 55 degrees.
  3. Chill the unstrained oil for at least 5 hours, then strain.

Quince and campari puree

6 Quince-peeled, centres removed
200g sugar
100ml campari
500ml water


  1. Cook quince with the sugar, campari and water.
  2. Simmer gently for 1-1 ½ hours, stirring occasionally to prevent sticking.
  3. The quince should have a dark pink hue
  4. Puree and chill